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Danbo Cheese Making Recipe

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This is a wonderful recipe for Danbo, one of Denmark's most loved cheeses.

Danbo can be anywhere from a fresh, sweet cheese with a creamy, buttery flavor to a much stronger and aromatic cheese, depending on how it is aged. Much of the sweet flavor comes from washing the curds early in the process, removing some of the whey. It also gains flavor and aroma from a specialized bacteria that is encouraged to grow on the surface of the cheese while it ages.
  • Yield2 pounds
  • Agingtime under 6 months
  • Skill Leveladvanced
  • Author


  • 2 Gallons of Milk (Not Ultra Pasteurized)
  • 1/8 tsp MM100 Culture or 1/8 tsp C11 Flora Danica
  • 1/2 tsp Single Strength Liquid Rennet
  • Salt
  • Calcium Chloride (for pasteurized milk)
  • 1/64 tsp C10 Bacteria Linens (for washing the rind)